Description
Enjoy a delightful Clementine & Almond Flour Tea Cake that’s naturally gluten-free! This cake boasts a vibrant flavor profile, simple preparation, featuring whole clementines, almond flour, and eggs. It’s perfect for an easy dessert or a cozy gathering.
Ingredients
Scale
- 5 whole clementines just under 1 pound
- 6 large eggs
- 2.5 cups finely ground almond flour
- 1 cup coconut sugar
- 1 teaspoon baking powder
Instructions
- Place whole clementines (rind included) in a pot, cover with water, and bring to a full boil on the stove. Reduce heat to a gentle boil and cook for 2 hours. After cooking, drain the clementines and let them cool to room temperature.
- Preheat your oven to 375°F (190°C) and line an 8-inch or 9-inch springform pan with parchment paper.
- Cut the cooled clementines in half, remove the seeds, and process them in a food processor until smooth.
- In a mixing bowl, beat the eggs until well combined. Add the almond flour, coconut sugar, baking powder, and clementine puree, mixing until just combined. Alternatively, blend all the ingredients in the food processor used for the clementines.
- Pour the cake batter into the prepared springform pan.
- Bake for 40 to 50 minutes until the cake is golden brown at the edges and feels firm to the touch in the center. Turn off the oven and let the cake sit for an additional 5 minutes inside the hot oven.
- Once done, allow the cake to cool for at least 1 hour before slicing and serving.
Notes
Ensure the clementines are cooked until soft for a smoother puree.
For best results, let the cake sit before slicing to maintain its structure.
This cake can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 140mg